Meg Makes (March 2013)
Yesterday, after writing about half whole-wheat pretzel rolls, a coworker called me with the question: "What's vital wheat gluten?"
I thought I'd blogged about it before, but it turns out, I've just mentioned it a lot.
I bought pretzel salt a few months ago and had big dreams of making all sorts of soft pretzel creations with it.
I always feel slightly guilty when making all-white-flour baked goods, though, so I made one batch and then put my pretzel salt away.
My best friend, Samantha Schwartz Greiff, got married a few weeks ago. In the weeks preceeding the wedding, I helped in the best way I knew how: by showing up with my glue gun.
Like so many others I've created, I came up with this recipe out of a desire to cook, but not necessarily grocery shop first.
This weekend, I swore I'd use that head of cabbage in our fridge. I thought I'd cook it up with some smoked sausage but couldn't find the package I could have sworn in was in the freezer. Instead, I pulled out a roll of regular pork sausage and went from there.
I created this recipe when Rob and I got snowed in a couple winters ago, shortly after we got married.
I submitted this recipe to Gooseberry Patch, my favorite cookbook company, and they published it in a cookbook called "The Christmas Table."
It's been kind of a nutty month for me, but as I mentioned Monday, I knew I needed to decorate with my vintage cardboard Easter bunnies before it was too late.
My best friend got married this weekend, and for the occasion, I made a crocheted version of a wedding ring quilt.
Whenever I see vintage holiday decorations at The I.D.E.A. Store, I buy them. A while back, I picked up these two vintage Easter bunnies. I realized yesterday I should probably make something from them soon, before Easter comes and goes.
Here's another recipe from my recent blog contest winner, Lisa Storm Fink of Philo.
Cherry Almond Tart
8 tablespoons unsalted butter, melted and cooled
1/2 cup sugar
1/8 teaspoon almond extract (or a bit more)
1/8 teaspoon vanilla extract (or more)
2 tablespoons finely ground blanched almonds
1-1/4 cup plus 1 tablespoon all-purpose flour